Tropical Paradise Fruit Salad

1 egg, beaten 2 T. sugar

2 T. lemon juice 1 T. butter

Dash salt 8 oz. Cool Whip

1 cup pineapple tidbits 1 cup Mandarin oranges

1 cup white grapes, halved

1 cup mini-marshmallows

1 cup sliced bananas

Directions: Over a double boiler, mix beaten egg, lemon juice, salt, and sugar.  Stir 

until thick and smooth.  Add butter.  Cool.  Place fruit and mini0marshmallows in 

bowl (except bananas).  Gently add egg mixture.  Stir to coat fruits.  Fold in whipped 

cream.  Chill overnight.  Add bananas just before serving. 

Comment:

Mr. Pete’s Chocolate Fudge Sauce

1 ¾ cup heavy cream

¾ cup brown sugar

¼ cup butter, cut into small pieces

2 ¾ cups semisweet chocolate chips

1/8 tsp. sea salt

1 tsp. vanilla extract

Directions:  In a heavy saucepan over low heat, bring the cream just to a boil than 

add the brown sugar and stir just until it dissolves.  Add small pieces of butter until 

completely melted, then stir in the chocolate chips.  Wait 3 to 5 minutes so that 

chocolate is very soft before folding it in with a spatula.  Stir in the salt and vanilla 

and blend until well incorporated.  Let cool for 15 minutes; it will thicken as it cools.

Can be stored up to 1 week in the refrigerator in a glass jar.  Heat until warm but not 

hot, before serving.

Comment:  Paula Deen says this is the best chocolate sauce ever!

Rice Krispie Treats

1 cup Karo syrup      

1 cup sugar

1 cup peanut butter        

6 cups Rice Krispies

½ pkg. chocolate chips        

½ pkg. butterscotch chips

Directions:  Heat Karo Syrup and sugar until it becomes a rolling boil.  Take off 

immediately to avoid becoming peanut brittle!  Add peanut butter and blend.  Pour 

mixture over Rice Krispies and mix well.  Pour into greased pan.  Cool.

Melt chocolate and butterscotch chips together.  Blend.  Spread over Rice Krispie 

treats.  Cool.  May need to refrigerate the cookies briefly to set chocolate.  Cut in 

squares.

Comment:  

Fantasy Fudge

2/3 cup margarine

7 oz. Marshmallow Crème

3 cups sugar

5 oz. evaporated milk

12 oz. pkg. chocolate chips

1 tsp. vanilla

1 cup nuts, chopped

Directions:  Combine sugar, margarine, and milk in heavy saucepan; bring to a full 

boil; stir constantly.  Continue boiling 5 minutes over medium heat or until candy 

thermometer reaches 234 degrees, stirring constantly to avoid scorching.  

Remove from heat; stir in chocolate pieces until melted.  Add marshmallow crème, 

vanilla and nuts, mix until well blended.  Pour into greased 13” x 9” pan.  Cool at 

room temperature.  Cut into squares.  Refrigerate.  Makes 3 pounds.

Comment:  Be sure to check expiration date on marshmallow crème.  Fudge will not 

harden if crème is old.

Churros

Vegetable oil

1 cup water

½ cup margarine

¼ tsp. salt

1 cup flour

3 eggs

¼ cup sugar

¼ tsp. cinnamon

Directions:  Prepare to fry the churros by heating oil in a pan (1 ½”) to 360 degrees 

(or use deep fryer).  

To make churro dough, heat water, margarine, and salt to rolling boil in 3 quart 

saucepan; stir in flour.  Stir vigorously over low heat until mixture forms a ball, 

about 1 minute.  Remove from heat.  Beat eggs all at once; continue beating until 

smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorator tube with large star tip.  Squeeze 4” strips of 

dough into hot oil.  Fry 3 or 4 strips at a time until golden brown, turning once, about 

two minutes per side.  Drain on paper towel.

Mix sugar and optional cinnamon.  Roll churros in sugar.

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